Most crispy tofu recipes use Asian ingredients, but I wanted something with more of an Italian flavor for this dish. I was visualizing something reminiscent of toasted ravioli or fried mozzarella sticks. This does indeed have a similar flavor, especially with a marinara dipping sauce, but you’ll still need to embrace a chewy texture that is innately tofu.

I’ve added parmesan to this, though you can easily skip it if you want to keep it vegan.

1 14-oz. block extra firm tofu, pressed and cubed
1 tbsp. olive oil
2 tbsp. Italian breadcrumbs
1 tbsp. Italian seasoning (or swap in 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme)
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
Optional: freshly grated parmesan to taste
~1 tbsp. fresh parsley, chopped finely
marinara sauce for serving

Preheat the oven to 420F and grease a baking sheet.

Add the diced tofu to a medium bowl, pour the oil over it, and toss gently with a spatula. Add the breadcrumbs, herbs, garlic powder, black pepper, and salt and toss again until the tofu is evenly coated.

Transfer the tofu to the baking sheet and spread it out evenly so the pieces don’t touch. Bake on the top rack of the oven for 15 minutes, then remove and flip the tofu. Sprinkle on the parmesan if you want to use it.

Return the tofu to the oven and bake for an additional 12 to 15 minutes, until golden and crispy. Remove and sprinkle with parsley.

Serve warm with marinara sauce for dipping.